Tomato, Cucumber, and Avocado with Lemon Vinaigrette


  • 1 cup vegetable oil
  • 3 avocados (preferably California), chopped
  • 2 seedless cucumbers, chopped
  • 1 ½ pounds vine-ripened tomatoes (about 3), chopped
  • 1 tablespoon white-wine vinegar
  • ¼ cup fresh lemon juice
  • ¼ teaspoon finely grated fresh lemon zest

1. In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified. 2. Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered.

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network